It’s finally starting to get a little autumn-like here in Texas, so I thought that Frito Chili Pie would be a delicious fit for a football Sunday. Luckily, Fritos are accidentally vegan, and my husband is phenomenal at improvising delicious chili recipes – even for vegans.
Here’s our chili recipe – it’s great on its own, or with Fritos!
1 Bag of Boca crumbles
1 16 Oz. can of pinto beans
1 16 Oz. can of black beans
1 16 Oz. can of red kidney beans
1 Cup frozen whole kernel corn
5 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. ground coriander
2 Cloves garlic, minced
1 Large onion, diced
2 Cans Habañero Rotel
2 15 Oz. cans tomato sauce
3 tsp. minced chipotle peppers in adobo sauce
1. Prepare the onion and garlic. We prefer ours to be finely minced, but this can be adjusted according to your taste.
2. Pre-mix the chili powder, cumin, and coriander in a small bowl or container.
3. Slightly thaw and break up the Boca crumbles so they are loose and granular.
4. Heat a large saucepan to medium/medium-high temperature, then coat the surface with cooking spray or cooking oil.
5. Toss the Boca crumbles in the saucepan and cook them until thawed, then season with half of your pre-mixture of chili powder and other spices.
6. Add the onion and garlic, then cook with additional oil (as needed) until the onions appear translucent and the Boca crumbles are fragrant.
7. Move the mixture in the saucepan to a large cooking pot, then add the beans, corn, Rotel, tomato sauce, chipotle peppers in adobo sauce, and remaining spice mixture to the pot.
8. Stir thoroughly and heat to a boil. Cover and reduce heat to low heat / simmer.
9. Cook for 45 minutes or until desired thickness is achieved (we simmered for 5 hours, for maximum deliciousness!)
10. Remove from heat and allow chili to cool.
11. Suggested add-ons: Fritos, Daiya cheddar cheese, and Tofutti sour cream.